A delightful and creamy curry combining the goodness of lentils and spinach, perfect for a wholesome meal.
Rinse the lentils under cold water until the water runs clear.
Rinsing removes excess starch and ensures the lentils cook evenly.
In a saucepan, combine the lentils with 2 cups of water and bring to a boil. Reduce heat and simmer until tender, about 20 minutes.
Stir occasionally to prevent sticking and add more water if needed.
Heat oil in a frying pan over medium heat. Sauté the chopped onion and minced garlic until softened, about 5 minutes.
Cook until the onions are translucent for the best flavor.
Add the grated ginger, turmeric, garam masala, chili powder, and mustard seeds to the pan. Stir and cook for 2 minutes to release the aromas.
Toasting spices enhances their flavor and aroma.
Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes soften, about 5 minutes.
Crush the tomatoes with the spoon to help them break down.
Add the spinach to the pan and cook until wilted, about 2 minutes.
If using frozen spinach, thaw and drain it before adding.
Pour in the coconut milk and stir to combine. Simmer for 5 minutes.
Coconut milk adds creaminess and balances the spices.
Combine the cooked lentils with the spinach mixture. Stir well and season with salt and pepper.
Taste and adjust seasoning as needed.
Serve the curry hot with rice or naan. Garnish with fresh cilantro if desired.
A squeeze of lime juice can brighten the flavors.
